Ingredients

• 1 chicken, cut into pieces
• 600 g pitted purple olives
• 1 small onion
• 1 bunch of flat-leaf parsley
• 1 pinch of saffron
• 1/2 glass of oil

Cook the chicken in a large pot with a glass of water, the oil, the onion finely diced, the chopped parsley, and the saffron. Maintain a gentle simmer until the chicken is tender. Meanwhile, bring the olives to the boil twice to remove their bitterness, rinsing them in cold water after each boiling. Remove the chicken from the pot, add the olives to the sauce and let them cook for about fifteen minutes. Place the chicken back on top and leave to simmer, adding a little water if needed, until you obtain a rich, reduced sauce.

NB: Pitted green olives may also be used; the flavour will be milder, but equally delicious.